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Executive sous chef at MG Garage, Lee Hokianga presents this delicious dessert.


  • Jelly

  • Garnish


  • Jelly:

  • 1.

    Juice oranges and strain.

  • 2.

    Mix zest with warm sugar syrup, leave aside.

  • 3.

    Soak gelatine in one cup of the juice for five minutes.

  • 4.

    Heat to dissolve gelatine.

  • 5.

    Mix all liquids together.

  • 6.


  • 7.

    Place in dariole moulds.

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